Preparation time: 40 minutes
Cooking time: 2 hrs and 30 mins
Servings: 6
Nutrition per serving:
Calories 1405 kcal
Fat 71g
Saturated fat 37g
Carbohydrates 108g
Sugars 8g
Fiber 4g
Protein 81g
Salt 0.8g
Ingredients:
3 tbsp vegetable oil
2kg beef shin or skirt, cut into bite-sized cubes
2 lemongrass stalks, bashed. Peel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm.
2 x 400ml coconut milk
4 tbsp desiccated coconut
2 kaffir lime leaves, torn
1 ½ tbsp chicken stock powder (we used one from an Asian supermarket)
2 tbsp tamarind paste
1 tsp golden caster sugar
¼ tsp salt
For the paste:
15 dry chillies
6-8 baby shallots
thumb-sized piece ginger, chopped
3 lemongrass stalks, chopped
For the rice:
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 curry leaves (optional)
700g jasmine rice
2 tsp chicken stock powder
Instructions: